Jamaican Sorrel and Roselle Hibiscus are two of the names for this delicious plant. Chock full of antioxidants and absolutely delicious, I eat the leaves and calyxes and make the best sour tea that ever hit a cup from this fantastic bush. I have it planted at home and at our other lot, and it is time for it all to be cut down. I preserve the Roselle calyxes by dehydrating them so I can have a Big hit of Vitamin C all winter long with every cup of tea.
#roselle
#urbangardening
#foodforest
#besttea
#FilmoraGo
Timeline:
00:00 Intro
00:11 Roselle at 2 locations
01: 23 Cutting down the bushes
05:18 Butterfly intermission
05:39 Back to work
06:31 2nd Butterfly intermission
06:49 Last Bush and piles of limbs
07:53 Roselle Hibiscus in flower arrangements
08:22 Roselle and Mexican Sunflower arrangement
08:45 Collect the calyxes
09:59 Washing and helpful hints
10:32 Spiky hairs on Roselle calyxes
11:35 Bugs love these things
12:30 Spiders!
13:29 Separating Calyxes from seed pods
14:18 Saving seeds
15:39 wash again after peeling
16:33 dehydrate chopped or whole
18:04 Dehydration in the Ninja Foodi
19:07 Completed dehydration
1 Comment
Man that's one happy garden! Thank you for sharing your experience…plus the butterflies and that beautiful flower arrangement!
Ps: Have you ever tried making the fresh green leaves into an Americanized gongura chutney? Just saute with some onion, tomatoes and garlic, blits in a blender or food processor, and serve over rice or whole grains + the leftovers are good cold spread over toasted, buttered French bread…YUM!
*just eat in moderation as, (you probably know) all sorrells contain small amounts of toxins